| How To Cook: |
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1. Dip in egg and breadcrumbs and fry in hot fat.
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2. Remove and keep hot.
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3. Slice and fry some mushrooms, and have ready some spinach boiled, drained and chopped.
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4. On the serving dish put a layer of the spinach and on this place the cutlets.
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5. Cover with the mushrooms and over all pour some good Bechamel Sauce to which finely diced cooked ham has been added.
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6. Sprinkle with grated Parmesan cheese and brown under the grill or in a hot oven.
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